Ham and Cheese Pan Souffle

Ready in 39 minutes
Prep: 15 minutes
Cook: 24 minutes

Yield: 4 servings

Ingredients

2 peeled and cut into half-inch cubes russet potatoes
6 large separated eggs, at room temperature
8 ounces of grated manchego or aged provolone cheese, 2 cups
1 tablespoon of all-purpose flour
Freshly ground pepper
4 tablespoons of extra-virgin olive oil, plus more if needed
1 halved and thinly sliced onion
2 halved, seeded and thinly sliced Anaheim chile peppers
1/4 pound of boiled ham, cut into very small cubes
1 teaspoon of paprika
2 tablespoons of chopped fresh parsley
1 clove of minced garlic
 Kosher salt

Directions

First Preheat the oven to 400 degrees F and then cover the potatoes with water in a pot. After that season with salt, cover and boil until just tender, for two minutes and then drain.

Then In a bowl whisk the egg yolks, flour, cheese, and pepper to taste.

After that heat a ten-inch ovenproof nonstick skillet over high heat. Then add two tablespoons olive oil, the onion and chiles and cook until browned, for four minutes. After that add the ham and cook for three minutes. Then transfer the mixture to a bowl and add the remaining two tablespoons of oil and the potatoes to the skillet and cook until golden, for four minutes. After that add the parsley, paprika and garlic and cook for one minute and then transfer to the same bowl.

Next beat the egg whites, two tablespoons of water and half teaspoon of salt with a mixer until soft peaks form. Then stir one third of the whites into the yolk mixture, and then gently fold in the rest. Place the oil in the skillet, if dry, over medium-low heat. Then add the egg mixture, cover and cook until the top just sets, for 4-6 minutes. In the end top with the filling and transfer to the oven, uncovered, until set, for about 5-7 minutes. Enjoy.